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1
Preheat oven to 350 degrees F. In a large nonstick skillet heat 1 teaspoon oil over medium-high heat.
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2
Add chicken chunks and brown them.
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3
Remove chicken from pan, set aside.
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4
Heat remaining 1 teaspoon oil in pan, and add onions, garlic, and carrots.
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5
Add 3 Tablespoons water and saute until vegetables begin to soften, approximately 4 minutes.
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6
Add asparagus and mushrooms and continue to cook 2-3 minutes.
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7
Add milk, salt, pepper, and parsley.
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8
Stir flour into mixture until dissolved.
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9
Add chicken broth and heat until mixture comes to a boil.
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10
Reduce heat to medium-low and add sour cream.
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11
Stir occasionally until thickened slightly, 10 minutes.
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12
Unroll phyllo dough and cut sheets into quarters.
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13
Spoon the filling mixture into 4 individual 12 ounce ramekins (oven safe).
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14
Place phyllo dough, one layer at a time until its 3 layers thick (alternating directions), onto each ramekin.
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15
Tuck in dough around the edges.
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16
Brush top layer lightly with remaining olive oil.
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17
Place ramekins on a baking sheet and bake until filling is bubbly and phyllo dough is lightly browned, 25 minutes.
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18
Allow to cool for 10 minutes prior to serving.
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19
Nutrition Info per 1 pot pie: 358 calories, 10 g fat, 36 g protein, 27 g carbohydrates, 3 g fiber
